Posts Tagged ‘King Arthur Flour’

• A Summer of Fruit Tarts

  Date: 06.02.2010 | Category: Real Food | Response: 1

  The shutters are off the camp windows, the lightning bugs will soon be out in full force and the lake temperature is already 58 degrees. The long days of summer are here. This is no time to be fussing with tricky or sticky pie dough.

  Yet there’s a whole progression of summer fruits and berries to be picked, each one begging to be baked into pie. Right now there’s rhubarb in the garden, and once that gets too woody the strawberries and cherries will be ripe and ready. Then raspberries, blueberries, blackberries and gooseberries come into play before the plums show up. A free-form tart, sometimes called crostata or galette, is the perfect way to show off summer’s best, and it’s quick to mix and shape even in a hot and humid kitchen.

  You’ll need a reliable crust recipe for warm weather baking, one that comes together easily and bakes tender and flaky. This recipe relies on a few tricks to achieve that: a little cornstarch, vodka and lemon juice all work to keep the dough tender. Rolling the dough out onto a piece of parchment paper makes it easy to transfer.

  You’re sure to find plenty of fresh-picked rhubarb at the Capital City Farmers’ Market and other local markets this weekend. If you’re lucky, there might be a pint or two of perfect strawberries as well. They’ll make a lovely strawberry-rhubarb tart, a perfect way to start your summer of fruit tarts.

  Summer Fruit Tart —A Basic Recipe
  from the FarmPlate Kitchen

  For super-juicy fruits like cherries or berries, sprinkle 3 or 4 tablespoons dried, unsweetened tart cherries in the bottom of the tart before adding the rest of the fruit.

  For the dough:
  2 cups King Arthur unbleached all-purpose flour
  2 tablespoons cornstarch
  2 teaspoons sugar
  ¼ teaspoon salt
  1½ sticks cold unsalted butter, cut into pieces
  1 tablespoon vodka such as Sunshine Vodka from Green Mountain Distillers
  1 tablespoon lemon or orange juice
  Ice water

  For the filling:
  3 cups fresh fruit, diced or sliced if fruits are larger than your thumb
  ½ cup light brown sugar
  1 to 2 teaspoons instant tapioca
  1 tablespoon lemon or orange juice
  Demerara sugar, for sprinkling

  In a food processor, combine the flour, cornstarch, sugar and salt. Add the butter pieces and process in bursts until the mixture resembles breadcrumbs.

  Measure the vodka and orange or lemon juice into a measuring cup and add enough ice water to make ½ cup. With the machine running, add the water in a slow stream and pulse until the dough just comes together.

  Dump the dough onto a pastry marble or clean countertop. Bring together into a mound about 9 x 9 inches. Starting at one corner, use the heel of your hand to smear a small amount of dough against the work surface (French pastry chefs call this le fraissage). Press and smear the whole mound of dough, then gather it up into a ball. Wrap in plastic wrap and chill for one hour.

  Just before rolling out the dough, preheat the oven to 400ºF. Toss the fruit, brown sugar, tapioca and lemon juice in a bowl.

  Dust a work surface with a little flour. Place a 12 x 12-inch piece of baking parchment on the work surface and dust that as well. Place the chilled pie dough on the parchment. Roll to a large circle whose edge extends about 2 inches beyond the edge of the parchment.

  Transfer the circle of dough with the parchment stuck to the bottom to large tart pan or baking sheet with sides. Mound the fruit in the middle. Fold in the dough edge to cover the fruit part way. Sprinkle the exposed fruit with Demerara sugar.

  Bake until the crust is golden brown and the fruit is bubbly and fragrant, 45 to 50 minutes.

  Serve summer fruit tarts with dairy-fresh vanilla ice cream such as that handmade at the Mountain Creamery.

  Serves 8 to 10

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• Slider Buns

  Date: 05.26.2010 | Category: Recipes | Response: 0

  from the FarmPlate Kitchen

  Vermont has some of the tastiest, chewiest, crustiest, all-around best sandwich breads in the world. But a quality soft bun for your sliders is hard to find. We suggest baking your own buns and freezing them. This recipe is easy to double for a crowd.

  3 cups King Arthur white whole-wheat flour
  1½ cups King Arthur unbleached all-purpose flour
  1 packet quick-rising yeast
  1½ teaspoons salt
  1½ cups whole milk
  1/3 cup vegetable oil
  2 large eggs
  3 tablespoons brown sugar
  Egg wash made with 1 beaten egg white, 1 tablespoon water and a pinch of salt

  In a mixing bowl, whisk together the white whole-wheat flour, 1 cup of the all-purpose flour, the yeast and salt.

  Heat the milk until steaming and pour into a second mixing bowl. Add the sugar, oil and eggs and whisk until blended. Gradually stir the flour mixture into the milk mixture using a wooden spoon. The dough will be sticky.

  Sprinkle the remaining ½ cup all-purpose flour onto a work surface. Turn out the dough and knead it until all the flour is incorporated, 1 to 2 minutes. The dough should feel tacky and moist but shouldn’t stick to your fingers. If it is still sticky, knead in 3 or 4 more tablespoons of flour. Transfer the dough to a well-oiled bowl, turning to coat it with a thin film of oil. Cover with plastic wrap. Let rise at room temperature until doubled in volume, about 2 hours.

  Line a large baking sheet with baking parchment. Turn the dough out onto a lightly floured work surface; pat into a rough 15×12-inch rectangle. With your palms, roll the dough back and forth into a cylinder about 18 inches long and of even thickness. Using a sharp knife, cut the cylinder in half crosswise. Roll each half again until each piece is about 12 inches long, then cut each into 12 equal pieces.

  Working with one dough piece at a time and keeping the remaining pieces covered with a clean kitchen towel, form the dough into smooth rounds. With a slightly cupped hand, move the piece around in a circular motion, then flatten it with the palms of your hands.

  Place the buns on the prepared baking sheet. Cover with plastic wrap. Let rise at room temperature until the buns are almost doubled in size, about 1½ hours.

  Preheat the oven to 400°F. Brush the tops of the buns with egg glaze, Bake the rolls until golden brown on top, about 20 minutes.

  Makes 12 slider buns

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• Picnic Sliders

  Date: 05.26.2010 | Category: Real Food | Response: 0

  English has got to be a tough language for the non-native speaker. Take the word “slider” for instance. It can mean a runner rounding third determined to break the tie. An Olympic slider rides a skeleton down a mountain. The Slider is an almost-forgotten T Rex album. In the past five years, a new slider has joined the etymological mash-up.

  Sliders are turning up on restaurant menus all over the place. They’re two- or three-bite burgers than pack some serious flavor heat. Sirloin sliders are probably the most common, but pork, lamb and even chicken sliders show up fairly frequently. We like sliders because they give you lots of room for creativity. You can tuck a surprise bit of cheese into their middles — blue, feta or jalapeño cheddar all have enough character to hold their own. Sliders offer an opportunity to experiment with different grilling marinades and sauces. (Curtis All-American BBQ Sauce is a current favorite.)

  With the long weekend only a few short days away, be sure to dust off the grill soon so you can practice your slider technique in time for a Memorial Day picnic.

  Lamb & Blue Cheese Sliders with Caramelized Onions
  from the FarmPlate Kitchen
  

  Consider making slightly over-sized sliders so they can’t slip through the rungs on your grill rack. These are great with Cowboy Ketchup, which you can now find at City Market in Burlington.

  1 tablespoon olive oil, plus more for brushing
  2 large sweet onions, thinly sliced
  1 tablespoon balsamic vinegar
  Salt and freshly ground black pepper to taste
  Pinch of dried thyme
  1½ pounds lean ground lamb (try Kind Horn Farm or check out the selection at Middlebury Natural Foods Co-op)
  2 tablespoons chopped Kalamata olives
  ¼ cup crumbled blue cheese (we love Jasper Hill’s Bayley Hazen Blue)
  8 to 12 fresh-baked slider buns, split
  A handful or two of arugula leaves

  Heat the oil in a heavy skillet over medium heat. Add the onions and cook until very soft, about 10 minutes. Add the vinegar, salt, a generous grinding of pepper and a pinch of thyme. Continue cooking, stirring occasionally, until the onions are browned and caramelized. Set aside.

  Light a charcoal fire or heat a gas grill.

  In a bowl, blend the lamb, olives, a dash of salt and a generous grinding of pepper. Divide the lamb mixture into 8 to 12 equal balls. Poke about a teaspoon of blue cheese into the center of each ball. Shape each into a 5/8-inch-thick patty. Brush the patties with a little olive oil.

  Grill the sliders to the desired doneness, about 3 minutes per side for medium-rare. Place the sliders hot-off-the-grill on the bun halves. Top each with a big spoonful of caramelized onions, a few arugula leaves and the other bun half.

  Makes 8 to 12 sliders, depending on size

  Slider Buns

  Vermont has some of the tastiest, chewiest, crustiest, all-around best sandwich breads in the world. But a quality soft bun for your sliders is hard to find. We suggest baking your own buns and freezing them. This recipe is easy to double for a crowd.

  3 cups King Arthur white whole-wheat flour
  1½ cups King Arthur unbleached all-purpose flour
  1 packet quick-rising yeast
  1½ teaspoons salt
  1½ cups whole milk
  1/3 cup vegetable oil
  2 large eggs
  3 tablespoons brown sugar
  Egg wash made with 1 beaten egg white, 1 tablespoon water and a pinch of salt

  In a mixing bowl, whisk together the white whole-wheat flour, 1 cup of the all-purpose flour, the yeast and salt.

  Heat the milk until steaming and pour into a second mixing bowl. Add the sugar, oil and eggs and whisk until blended. Gradually stir the flour mixture into the milk mixture using a wooden spoon. The dough will be sticky.

  Sprinkle the remaining ½ cup all-purpose flour onto a work surface. Turn out the dough and knead it until all the flour is incorporated, 1 to 2 minutes. The dough should feel tacky and moist but shouldn’t stick to your fingers. If it is still sticky, knead in 3 or 4 more tablespoons of flour. Transfer the dough to a well-oiled bowl, turning to coat it with a thin film of oil. Cover with plastic wrap. Let rise at room temperature until doubled in volume, about 2 hours.

  Line a large baking sheet with baking parchment. Turn the dough out onto a lightly floured work surface; pat into a rough 15×12-inch rectangle. With your palms, roll the dough back and forth into a cylinder about 18 inches long and of even thickness. Using a sharp knife, cut the cylinder in half crosswise. Roll each half again until each piece is about 12 inches long, then cut each into 12 equal pieces.

  Working with one dough piece at a time and keeping the remaining pieces covered with a clean kitchen towel, form the dough into smooth rounds. With a slightly cupped hand, move the piece around in a circular motion, then flatten it with the palms of your hands.

  Place the buns on the prepared baking sheet. Cover with plastic wrap. Let rise at room temperature until the buns are almost doubled in size, about 1½ hours.

  Preheat the oven to 400°F. Brush the tops of the buns with egg glaze, Bake the rolls until golden brown on top, about 20 minutes.

  Makes 12 slider buns

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• Rhubarb Coffee Cake

  Date: 04.21.2010 | Category: Recipes | Response: 1

  by Vivian Stuck
  King Arthur’s white whole-wheat flour ups the dietary fiber content yet still produces a tender crumb in this easy coffee cake. If you don’t have any on hand, substitute all-purpose flour, not regular whole-wheat flour.

  Sliced rhubarb freezes well so you can enjoy this coffee cake all year long.

  1 stick (8 tablespoons) unsalted butter
  1 ½ cups sugar
  2 large eggs
  2 teaspoons pure vanilla extract
  1 ¼ cups all-purpose flour
  1 cup King Arthur white whole-wheat flour
  1 teaspoon baking soda
  Pinch of salt
  1 cup sour cream or buttermilk
  2 ½ cups diced rhubarb

  Topping
  ½ cup sugar
  ½ teaspoon ground cinnamon

  Preheat the oven to 350ºF. Grease and flour a 9 x 13-inch baking pan.

  Cream the butter and sugar in a mixing bowl. Beat in the eggs and vanilla.

  In another bowl, whisk together the flours, soda and salt.

  In two additions, add the dry ingredients to the butter/sugar mixture alternating with the sour cream or buttermilk. Beat to blend. Stir in the diced rhubarb. Spread the batter in the prepared pan.

  Combine the sugar and cinnamon for the topping. Sprinkle over the cake batter.

  Bake until a knife inserted into the center of the cake comes out clean, about 45 minutes. Let cool and cut into squares.

  Makes 12 squares

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• Rhubarb Traditions

  Date: 04.21.2010 | Category: Real Food | Response: 3

  When foodies think about spring they tend to get all misty-eyed over fiddleheads or ramps or the first tiny peas. For me, it’s rhubarb.

  I love how rhubarb stalks squeak when you pull them from the base of the plant. I love crunching away on a stalk, wincing at its tartness. I love the way slow-cooked rhubarb over vanilla ice cream wraps up a great meal. After apple or cherry, rhubarb might be the world’s best-loved pie.

  If you love rhubarb’s sweet-tart bite, you must try it in coffee cake. My mother, a Minnesota native, always bakes this unusual and delicious coffee cake with the first rhubarb of the season. For some patrons at Mirabelles in Burlington, Vermont, rhubarb coffee cake has become a spring tradition for them, too, ever since I shared the recipe with owner Alison Lane about five years ago.

  If you don’t have the good fortune to have a row of rhubarb plants in your backyard, ask friends if they’d be willing to divide a clump to share with you. Or invest in a couple plants—you’ll reap the rewards for years. Penny Preuss of Equinox Valley Nursery on historic route 7A in Manchester, Vermont, tells me they have plenty of bareroot ‘Victorian Red ‘ or ‘Canada Red’ varieties on hand as well as ‘Chipman’s Canada Red’ in pots. Red Wagon Plants in Hinesburg is a good rhubarb source for Chittenden County, Vermont, residents.

  Rhubarb Coffee Cake
  by Vivian Stuck

  King Arthur’s white whole-wheat flour ups the dietary fiber content yet still produces a tender crumb in this easy coffee cake. If you don’t have any on hand, substitute all-purpose flour, not regular whole-wheat flour.

  Sliced rhubarb freezes well so you can enjoy this coffee cake all year long.

  1 stick (8 tablespoons) unsalted butter
  1 ½ cups sugar
  2 large eggs
  2 teaspoons pure vanilla extract
  1 ¼ cups all-purpose flour
  1 cup King Arthur white whole-wheat flour
  1 teaspoon baking soda
  Pinch of salt
  1 cup sour cream or buttermilk
  2 ½ cups diced rhubarb

  Topping
  ½ cup sugar
  ½ teaspoon ground cinnamon

  Preheat the oven to 350ºF. Grease and flour a 9 x 13-inch baking pan.

  Cream the butter and sugar in a mixing bowl. Beat in the eggs and vanilla.

  In another bowl, whisk together the flours, soda and salt.

  In two additions, add the dry ingredients to the butter/sugar mixture alternating with the sour cream or buttermilk. Beat to blend. Stir in the diced rhubarb. Spread the batter in the prepared pan.

  Combine the sugar and cinnamon for the topping. Sprinkle over the cake batter.

  Bake until a knife inserted into the center of the cake comes out clean, about 45 minutes. Let cool and cut into squares.

  Makes 12 squares

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• Pizza (and Heaven) on Earth

  Date: 02.12.2010 | Category: Restaurant Beat | Response: 0

  There are several fine reasons to live in Charlotte, in the heart of Vermont’s Champlain Valley — breathtaking views of Lake Champlain, the revitalized Brick Store, excellent schools, proximity to Burlington, the list goes on. For the town’s pizza cognoscenti, it’s the easy access to Jay Vogler’s pizza that tops the list.

  About a dozen years ago, Jay had been growing greens for area restaurants on his 64-acre farm, but he was ready to stop driving all over the county making deliveries. He leased the land to future CSAgriculturalists Dave Quickel and Emma Burrous and assembled a wood-burning oven a few steps from the house. Pizza on Earth was born.

  On Fridays in the winter (and Thursdays and Fridays in the summer), Subarus, Volvos, and tony hybrids turn in at the yellow clapboard farmhouse on Hinesburg Road. Families spill out, everyone eager to watch as Jay deftly slides the thin crust pizzas in and out of the hot oven with a long peel.

  Three regular pizzas are always available: plain, pepperoni and the ever-popular garden with two changing specials, anything from BBQ to curried mushroom. When we spoke to Jay yesterday he mentioned he’d been experimenting with kimchi pizza!

  It’s not just pizza that’s available at this cozy pizza cottage. Hand-formed breads with a faintly smoky flavor, scrumptious buttermilk English muffins baked by Marcia Vogler, beautiful tarts, perfect cupcakes, free-range eggs and, in the summer, homemade gelati all sell out all the time.

  Jay and Marcia keep it as local as possible using Vermont dairy products, farm partner veggies, local meats and King Arthur flours at every opportunity.

  Pizza on Earth is takeout only. In warmer weather customers are welcome to set up a picnic outside and enjoy the views of the Adirondacks in the distance.

  Pizza on Earth · 1510 Hinesburg Road, Charlotte · 802.425.2152

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• Your Vermont Super Bowl Playbook

  Date: 02.03.2010 | Category: Real Food | Response: 0

  Whether you’re a Saints fan, a Colts fan or are just watching the game for the commercials, you can score big at your Super Bowl party with an all-Vermont strategy. Outside of the avocados in the guac (Americans will consume eight million pounds of it this Sunday!), it’s easy to assemble a feast produced almost entirely with Vermont-made ingredients. Some home-field favorites include:

  · Nachos topped with Cabot’s Habanero, Chipotle or Seriously Sharp Cheddar

  · Grilled (or roasted) wings mopped with Greene’s Gourmet Texas Chipotle Hot Sauce

  · A mugful of Cheddar-Ale Soup—check out our recipe below

  · For the Saints fans in the crowd, sandwiches made with Karen’s Muffalletta, Harrington’s ham and Maplebrook Farm’s Cherry Wood Smoked Mozzarella. Don’t forget the Rick’s Picks Smokra pickles to serve alongside—you can find them at the Woodstock Farmers’ Market.

  · For the Colts fans, try a plateful of Dakin Farm’s Beer Bratwurst and Flack Family Farm Sauerkraut

  · Round out the meal with super-easy and delicious brownies made with King Arthur Flour’s Fabulous Fudge Brownie Mix

  · You’ll need a growler (or two) of cold Vermont beer: Otter Creek’s new Solstice Session Ale, with its lower alcohol content (4%), is ideal for a Super Sunday gathering.

  

  Vermont Cheddar-Ale Soup for a Crowd
  from the FarmPlate Kitchen
  Once you have all the ingredients prepped and ready to add to the pot, this soup is very easy to make.

  2 tablespoons unsalted butter
  1 large sweet onion, minced
  2 red bell peppers, seeded and cut into tiny dice
  ½ cup flour
  1 teaspoon mustard powder
  1 or 2 dashes of cayenne pepper
  1 bottle of your favorite Vermont ale
  5 cups low-sodium chicken or vegetable broth
  2 cups water
  ½ cup grated Parmesan cheese
  1½ cups grated Vermont Cheddar cheese
  ½ cup grated Monterey jack cheese
  1 tablespoon Vermont maple syrup
  Freshly ground white or black pepper
  Chopped fresh parsley for garnish
  Olivia’s Parmesan Pepper Croutons (optional)

  Melt the butter in a large heavy pot over medium heat. Add the onions and peppers and cook until soft, about 7 minutes. Add the flour, mustard powder and cayenne and cook for another minute or two. Slowly whisk in the ale, broth and water and bring to a simmer. Whisk in the Parmesan then reduce the heat to very low. Add the Cheddar and jack cheeses slowly, whisking constantly. When all the cheese has been added, whisk the soup until all the cheese is incorporated, about 2 minutes. Stir in the maple syrup and a generous grinding of pepper. Turn off the heat and let the soup stand for 5 minutes. Ladle into mugs or small soup bowls and top with parsley and the croutons, if desired.

  Serves 8 to 10

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• Naan

  Date: 01.27.2010 | Category: Recipes | Response: 0

  from the FarmPlate Kitchen
  King Arthur Flour’s white whole-wheat flour is perfect here, making lovely golden-colored flatbreads. You can also use half all-purpose and half whole-wheat flour.

  2½ cups King Arthur white whole-wheat flour, plus more for kneading and rolling
  1 teaspoon active dry yeast
  ½ teaspoon baking powder
  ½ teaspoon salt
  1 egg, lightly beaten
  2 tablespoons plain yogurt or milk
  ¾ cup warm water
  1 teaspoon honey
  2 tablespoons melted butter

  Combine the flour, yeast, baking powder and salt in the bowl of a food processor. Pulse briefly to mix. Add the egg and yogurt or milk and pulse 3 or 4 times.
  
  Combine the water and honey. Turn the processor on and slowly add the honey water until the mixture forms a ball.

  Turn out the dough onto a floured work surface and knead by hand briefly to form a smooth ball. Put the ball in an oiled bowl and cover. Set aside in a warm place for 45 minutes to an hour.

  Put a pizza stone or baking sheet on the lowest rack in the oven. Preheat the oven to 500ºF.

  Roll the dough into a thick rope. Cut the rope into 8 equal pieces. Roll 2 of the pieces into long ovals. Open the oven door and quickly toss each piece onto the stone or baking sheet. Close the door and cook the naan for 2 to 3 minutes, then flip them over and cook until golden brown, another 2 to 3 minutes.

  Lightly brush the naan with melted butter and cover with a kitchen towel to keep warm and pliable until dinner. Bake the remaining dough balls in the same manner.

  Makes 8 flatbreads

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• Tonight’s Can-Do Dinner

  Date: 01.27.2010 | Category: Real Food | Response: 0

  Fresh-tasting dinners can certainly be prepared from the canned and jarred foods in your pantry. Smart cooks know that an onion or two, a squeeze of citrus juice and a flourish of chopped fresh herbs will brighten even the stodgiest of staple ingredients.

  They also know that canned beans are one of the truly great convenience foods because canning doesn’t diminish the beans’ flavor or texture. Plus, beans are one of the best nutrition bargains you’ll find on grocery store shelves. From pinto beans to white beans, chickpeas to black-eyed peas, leguminous beans provide protein, B vitamins, iron and lots of dietary fiber.

  This super-quick vegetarian curry gives the cook a few extra minutes to make naan, the Indian flatbread traditionally baked in a tandoor oven. We know one Vermonter who bakes her naan on top of her woodstove. We’ve found in our kitchen that the naan puff and brown to perfection on a pizza stone in a hot oven.

  Quick and Easy Chickpea-Tofu Curry
  from the FarmPlate Kitchen
  Not all curries take hours to prepare. Keep a jar of prepared curry paste on hand for quick recipes like this one.

  One 14-ounce package Vermont Soy firm tofu
  2 tablespoons vegetable oil
  1 onion, chopped
  3 to 5 tablespoons prepared curry paste, such as Patak’s biryani, garam masala or Vindaloo curry paste
  One 15-ounce can chickpeas, rinsed
  One 14.5-ounce can diced tomatoes, preferably Muir Glen Organic Fire Roasted, with juices
  Juice from half a lemon or lime
  Chopped cilantro or scallion greens for garnish
  

  Pat the block of tofu with paper towels to absorb excess moisture. Cut the block into ¾-inch cubes and set aside on paper towels for a few minutes to absorb additional moisture.

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• A Better Loaf

  Date: 01.07.2010 | Category: Coming Up | Response: 0

  In Vermont, the per capita ratio of artisan bread bakers is perhaps greater than anywhere else in the country–which means the bar is set dauntingly high for the typical homemade loaf. Fortunately there’s hope for the home bread baker, and it’s just off Route 5 in Norwich.

  The Baking Education Center at King Arthur Flour is offering the four-day class “Bread: Principles & Practice” this coming week. Lectures, given by several of the BEC’s world-class instructors, will cover every aspect of bread baking for the home baker, including the function of ingredients, pre-ferments and how to facilitate maximum rise. There will be hands-on work in yeast breads, from basic bread through whole grains, sweetened breads, sourdough and starter-based breads.

  For home bakers with a sweet tooth and just a few hours to spare, there’s a class on sticky cinnamon buns on Saturday taught by Bonny Hooper.

  Enrollment in either class comes with a 10% discount at The Baker’s Store for two weeks beginning the day of your class. Classes fill up quickly—to enroll or check out more classes throughout the year, call 800.652.3334.

  More Regional Events

  (All events take place in Vermont unless otherwise noted)

  Friday, January 8
  Pownal marks its 250th anniversary beginning at 6 pm tomorrow with a celebratory reading of the town charter plus bagpipes and more traditional music, as well as a cardboard cake complete with 250 cardboard candles created by Pownal grade-schoolers. (A real cake will be served too.) All are welcome. The celebration takes place at the elementary school at 94 Schoolhouse Road.
  

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